Crispy Baked Fish with Potato Wedges and Peas
- 50 mintotal time
- $2.98£1.87a serving
- 498490calories
- 34 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Golden crumbed fish and crisp potato wedges from the oven, served with peas and lemon.
Ingredients
Serves 4.
- 1 lb frozen white fish fillets (cod, pollock or tilapia), thawed overnight in the fridge
- 2 oz panko breadcrumbs
- 1 large egg
- 1.75 lb russet potatoes, cut into wedges
- 2¼ cups frozen peas
- 1 lemon
- 1 tsp smoked paprika
- 3 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), egg, fish. Check the label: milk. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Toss the potatoes with 2 tablespoons of the olive oil, the smoked paprika and salt on a baking tray and roast for 20 minutes.
- Pat the fish dry. Beat the eggs in a shallow bowl. In another bowl, mix the panko with the grated zest of the lemon, the rest of the oil, and a pinch of salt and black pepper.
- Dip each fillet in the egg, then press into the crumbs. Lay on a second lined baking tray. Wash your hands after handling the raw fish.
- Turn the wedges and bake the fish alongside for 12–15 minutes, until the crumbs are golden and the fish is cooked through and flakes easily (145°F).
- Meanwhile, cook the peas in boiling water for 3 minutes and drain. Serve everything with lemon wedges.
Leftovers: Best eaten fresh; leftovers keep 1 day in the fridge and reheat in the oven until piping hot.
Ingredients
Serves 4.
- 500 g frozen white fish fillets (cod, pollock or basa), thawed overnight in the fridge
- 70 g panko breadcrumbs
- 1 egg
- 800 g white potatoes, cut into wedges
- 300 g frozen peas
- 1 lemon
- 1 tsp smoked paprika
- 3 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: gluten, egg, fish. Check the label: milk. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan). Toss the potatoes with 2 tablespoons of the olive oil, the smoked paprika and salt on a baking tray and roast for 20 minutes.
- Pat the fish dry. Beat the eggs in a shallow bowl. In another bowl, mix the panko with the grated zest of the lemon, the rest of the oil, and a pinch of salt and black pepper.
- Dip each fillet in the egg, then press into the crumbs. Lay on a second lined baking tray. Wash your hands after handling the raw fish.
- Turn the wedges and bake the fish alongside for 12–15 minutes, until the crumbs are golden and the fish is cooked through and flakes easily (63°C).
- Meanwhile, cook the peas in boiling water for 3 minutes and drain. Serve everything with lemon wedges.
Leftovers: Best eaten fresh; leftovers keep 1 day in the fridge and reheat in the oven until piping hot.
Nutrition per serving
| Calories | 498 |
|---|---|
| Protein | 34 g |
| Carbohydrate | 60 g |
| Fat | 14 g |
| Fiber | 9 g |
| Sodium | 307 mg |
| Calories | 490 |
|---|---|
| Protein | 34 g |
| Carbohydrate | 61 g |
| Fat | 14 g |
| Fibre | 9 g |
| Sodium | 269 mg |
Worked out from the ingredients, 456 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.98 a serving in the US (range $2.28–$3.95) and £1.87 in the UK (range £1.43–£2.47). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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